MAGICO BRODO VEGETALE

October 2, 2016

MAGIC VEGETABLE BROTH

Recipe n. 39

There is a new healthy trend out there, which is BONE BROTH. If you pay attention you will find it in the refrigerated section of almost every health food store and in many healthy take out places as ready to ‘drink’. ( I personally think that it should be consumed hot, especially in the winter months to achieve its maximum health benefits ).

I give credit for this new healthy trend to the Weston A. Price Foundation, which I am proud to be a member of. WPF is a nonprofit foundation. For decades it has been trying to spread the word about traditional cooking, raw dairy and bone broth.

I like to prepare my broths (both bone and mineral ) before winter starts and have them ready in the freezer, in case someone in our family catches a cold or the flu. It’s the perfect food to consume when you are ill to speed up the recovery process, because it is so nutrient dense and even if you don’t have much of an appetite because you are ill, taking small sips from a cup throughout the day is all the body needs.

It warms your body and your heart…

An alternative to bone broth, for those who are vegetarian or vegan is mineral broth, which will provide you with the same health benefits because it is so rich in potassium and other trace minerals. I learned how to make this magic mineral broth in my holistic nutrition course and have been using it since.

1 Japanese or regular sweet potato with skins on, quartered

1 Garnet yam with skin on, quartered

1 8‐inch strip of kombu

1 bay leaf

6 black peppercorns

3 whole allspice or juniper berries

1/2 tablespoon sea salt

Rinse all the vegetables well, including the kombu. In a 6‐8‐quart stockpot, combine all the ingredients except the salt. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer a minimum of 2‐3 hours. As the stock simmers some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. Add the salt and stir.

Strain the stock using a large coarse‐mesh strainer (remember to use a heat‐resistant container underneath). Bring to room temperature before refrigerating or freezing.

Makes 3 to 4 quarts.

Source: – 2008 Rebecca Katz. Recipe from One Bite at a Time by Rebecca Katz, The Inner Cook